1 red finger chilli, seeded and very finely chopped
2 tbsp chopped fresh coriander, plus sprigs for the garnish
2 garlic cloves, crushed
2 garlic cloves, finely chopped
Β½ lime, juice only
1 small ripe mango, peeled, stoned and diced (about 175g/6oz in total)
1 onion or 3 spring onions, finely chopped
1 tsp dried thyme
2 sprigs fresh thyme
200ml/7fl oz carton coconut cream
450g/1lb long grain rice
400g/14oz can red eye kidney beans, black-eyed peas or pigeon peas, rinsed and drained
3 tsp West Indian hot pepper sauce or Tabasco sauce
salt and freshly ground black pepper
7.5cm/3in cinnamon stick (optional)
125g/5oz creamed coconut, coarsely grated
3 tbsp olive oil
1 tsp paprika
1 tbsp sunflower oil
25g/1oz butter
4 boneless, skinless chicken breasts